Ingredients

Ingredients

• 2 cups chunky salsa or salsa verde, divided
• 2 pounds boneless, skinless chicken breasts
• 2 tablespoons taco seasoning
• Kosher salt
• 2 tablespoons neutral oil, such as canola or vegetable
• 1 cup shredded cheese, such as cheddar, Mexican blend, Monterey jack, or pepper jack
• 4 medium scallions
• 1/4 bunch fresh cilantro

Instructions

1. Arrange an oven rack in the middle of the oven and heat the oven to 375ºF. Meanwhile, spread 1/2 cup of the salsa on the bottom of a 9x13-inch baking dish.
2. Season 2 pounds boneless, skinless chicken breasts with 2 tablespoons taco seasoning. If your taco seasoning doesn’t include salt, season chicken with kosher salt. Heat 2 tablespoons neutral oil over medium-high heat until shimmering. Add the chicken and cook until browned on both sides, about about 2 minutes per side.
3. Transfer to the prepared baking dish. Cover with the remaining 1 1/2 cups salsa. Bake until the chicken is nearly cooked through, 15 to 20 minutes. Sprinkle the chicken with 1 cup shredded cheese. Bake until the cheese is melted and the chicken is cooked through, 5 to 10 minutes more. Meanwhile, thinly slice 4 medium scallions (about 1/4 cup). Coarsely chop the leaves and tender stems of 1/4 bunch fresh cilantro until you have 1/4 cup.
4. Let chicken cool for at least 5 minutes. Sprinkle with the scallions and cilantro before serving.

Recipe Notes

Substitutions: If you don’t have taco seasoning on hand, season your chicken with 2 teaspoons chili powder, 2 teaspoons kosher salt, 1 1/2 teaspoons ground cumin, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/4 teaspoon dried oregano.

Storage: Refrigerate leftovers chicken in an airtight container for up to 4 days.